The Steps

2.
Using your hands, crush the berries while incorporating the sugar and lemon juice. Continue mixing until most of the berries have released their juices.
00:50

3.
Transfer the mixture into an airtight container. Store the container in a refrigerator for 24 hours while the berries macerate.
01:25

4.
After being refrigerated, pour the mixture into a saucepan over medium heat. Cook at a gentle simmer, stirring frequently. If foam appears at the top, skim it off to make sure the foam doesn’t get trapped inside the jam.
01:33

5.
The jam will be done cooking after 30 to 45 minutes. Allow it to cool completely before using.
03:00

What You'll Need

Equipment

- Mixing bowl
- Container- Large saucepan
- Rubber spatula

Ingredients

- Blueberries (4 cups)
- Sugar (1 cup)
- Lemon juice (1/2 cup)

Chef Notes

Blueberries are one of the few fruit species native to North America and were considered sacred to the Native Americans. They believed the berries were sent by the “Great Spirit” during famine since they relied on the berries for food.

Both jam and jelly are all made from fresh fruit mixed with sugar, but differ in the texture of the fruit. To make jam, the fruit is sightly crushed. This results in a product that is less stiff than jelly, which is made with fruit juice rather than the whole ingredient.

When making jam,
sugar acts as a
preservative by drawing moisture out of living cells,
thereby making the fruit inhospitable to microbes that can cause spoilage.

To test if the jam is ready, Chef Susana suggest using a chilled bowl, pouring one tablespoon of jam into it, and running a spoon through it. It is read if it gently fades back but keep it’s shape.